Ingredients: |
Ingredients: 1/4 lb almonds, 1/2 lb (about 1 1/2 C.) seedless raisins, 1/2 lb mixed peel or glazed fruit, 3/4 c. glace or well-drained maraschino cherries, sliced, 2 1/2 c. pre-sifted flour, 1 tsp baking powder, 1/2 tsp salt, 1 c. butter or shortening, 1 1/4 c. sugar, 1 tsp vanilla, 1 tsp almond extract, 1 tsp grated lemon rind, 1 1/2 tbsp lemon juice, 4 eggs.
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Directions: |
Directions:Grease and line cake tins (1 medium-size 6"x6"x3 1/2" and 1 small size 4"x4"x3", standard cake tins) with 3 layers of heavy waxed paper or 2 layers brown paper. Grease again. Deep loaf tins or clean coffee tins may be used; fill 2/3 full.
Blanch and halve the almonds; then toast in moderate oven. Combine in large bowl with raisins, peel and sliced cherries.
Measure 1/2 c. flour without sifting and add to fruit, stirring until fruit is well coated.
Measure remaining w c. flour without sifting; add baking powder and salt and stir thoroughly to blend.
Cream butter until fluffy; gradually add sugar, mixing until creamy. Add flavorings an then the eggs, one at a time, beating well after each addition.
Mix in dry ingredients until well combined.
Blend in fruit and nuts.
Turn into prepared cake tins, filling 2/3 full and spreading batter evenly.
Bake in slow oven(275ºF) 2 hours for medium cake and 1 1/2 hours for small cake. Allow to stand in tin 5 minutes. Turn out on wire rack and cool thoroughly before storing. (if tins of another size are used test after 1 1/2 hours by inserting toothpick in center. Toothpick should come out clean when cake is done. |
This recipe for Light Fruit Cake is from